Biscoff Oatmeal Lotus Cookies (Printer-friendly)
Chewy oatmeal and Biscoff spread cookies with crunchy Lotus caramel-spice biscuit pieces
# What you'll need:
→ Dry Ingredients
01 - 1½ cups rolled oats
02 - 1 cup all-purpose flour
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ teaspoon ground cinnamon
→ Wet Ingredients
06 - ½ cup unsalted butter, softened
07 - ½ cup creamy Biscoff spread
08 - ½ cup light brown sugar, packed
09 - ¼ cup granulated sugar
10 - 1 large egg
11 - 1 teaspoon vanilla extract
→ Mix-ins
12 - 10 Lotus Biscoff cookies, roughly chopped (plus extra for topping if desired)
# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, and ground cinnamon until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter, Biscoff spread, light brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 2–3 minutes.
04 - Mix in the egg and vanilla extract until fully incorporated and the mixture is smooth.
05 - Gradually stir in the dry ingredient mixture until just combined. Avoid overmixing to keep the cookies tender.
06 - Gently fold the chopped Lotus Biscoff cookies into the dough, distributing the pieces evenly throughout.
07 - Scoop dough in roughly 2-tablespoon portions onto the prepared baking sheets, spacing each mound about 2 inches apart. Optionally press additional Biscoff cookie pieces onto the tops for presentation.
08 - Bake for 10–12 minutes until the edges are golden brown and the centers remain slightly soft. Do not overbake.
09 - Allow cookies to cool on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely before serving or storing.
# Expert Tips:
01 -
- The double hit of Biscoff spread in the dough and chopped biscuits folded in means every single bite delivers that deep caramelized warmth.
- They stay chewy for days, which is rare for an oatmeal cookie this simple to throw together.
02 -
- Pulling the cookies out when the centers still look slightly wet is the single most important thing you will do, because they finish cooking on the hot pan and set to that perfect chewy texture.
- Chilling the dough for 30 minutes before scooping prevents excessive spreading and gives you thicker, more substantial cookies with better flavor.
03 -
- A cookie scoop with a release mechanism gives you perfectly uniform cookies that bake evenly and look professionally consistent every single time.
- Lightly crushing the chopped biscuit pieces so some are fine crumbs and some are larger chunks creates the best texture contrast throughout each cookie.